NZ504464A

NZ504464A - Food composition for making frozen cheesecakes made from expanded fromage frais to increase its creaminess and finer texture

Info

Publication number: NZ504464A
Application number: NZ504464A
Authority: NZ
Inventors: Claude Parmantier
Original assignee: Nestle Sa
Priority date: 1997-11-26
Filing date: 1998-11-13
Publication date: 2001-11-30
Also published as: AR017681A1; CA2310327A1; IL135991A; EP1033917A1; DE69803700D1; RU2197830C2; IL135991A0; WO1999027796A1; BR9814893A; AU1670699A; EP1033917B1; ES2170544T3; AU737083B2; ATE212507T1; DE69803700T2

Abstract

A food composition based on fromage frais, which is creamy and has a smooth texture, characterised in that it contains: (a) A heated and homogenised mixture of 5-15% milk or milk derivative, 0.2-1.5% emulsifier, 20-40% milk cream, containing 25-45% fat, 0.2-1.5% thickener, (b) From 10-50% fromage frais, added to the above mixture at a temperature below 60oC, and in that it is overrun to a degree of 150 to 300%. The food composition is characterised in that it has a density of 265 to 440 g/L. The composition is suitable for the preparation of frozen cheesecakes.

Description

New Zealand Paient Spedficaiion for Paient Number 504464 Composition made with fromage frais The present invention relates to a food composition 5 made with fromage frais and to a method for preparing such a composition.

It is known to prepare frozen cheesecakes.

Thus, US 4,795,650 describes a method for preparing a frozen cheesecake obtained by extrusion. To do this, a stable dispersion containing, in particular, acidified cream, a cream cheese, cream, egg whites, sugar, water and flavourings is heat-treated, homogenized, aerated 15 and then semi-frozen. The mixture thus semi-frozen is extruded at -5°C and finally frozen in stable form.

The product obtained by this type of method does not have a particularly aerated texture and, moreover, can-20 not be stored at refrigerated temperatures or subjected to refrigeration-freezing cycles without suffering adverse changes in its physical structure and its organoleptic qualities.

FR-A-2 242 033 describes a whipped topping based on cream and on an acidified milk-based product suitable for making into mousse. The product can be either based on cream and fromage frais or based on cream and yoghurt. The teaching of that document is that when it 30 contains fromage frais, the product can be rendered in overrun form such that the increase in volume, which characterizes the overrunning operation, is within a range from 60% (Example 4) to 100% (Example 6), with intermediate values of 67% (Example 1) and 89% (Example 35 7) .

US-A-4 425 369 relates to a preparation for a baked cheesecake containing egg yolk. The overrun values AMENDED SHEET 50 4464 - la- indicated are, respectively, 40%, 47% and 80%.

FR-A-2 125 601 describes a machine for overrunning by dissolution producing a whipped cream which can be frozen and thawed and which contains no cheese.

EP-A-0 256 561 describes the manufacture of a mass of emulsified confectionery 5 as a filling for biscuits and cakes, by successive hot-mixing of a base made with fromage frais, yoghurt and condensed milk, with a premix of sugar and carob flour, and then with a pasty mass of fat, homogenization, pasteurization, incorporation of an inert gas and cooling of the creamy mass obtained with stirring to crystallize at least some of the fat and sugar, The level of overrun is from 25 to 100%, preferably 42.8 to 66.6%, 10 The foregoing discussion of the prior art is not to be construed as an admission with regard to the common general knowledge in New Zealand.

It is an object of the present invention to overcome or ameliorate at least one of the disadvantages of the prior art, or to provide a useful alternative.

Unless the context clearly requires otherwise, throughout the description and the is claims, the words 'comprise', 'comprising', and the like are to be construed in an inclusive sense as opposed to an exclusive or exhaustive sense; that is to say, in the sense of "including, but not limited to", To this end, the food composition according to the present invention contains: a heated and homogenized mixture of S-15% milk or milk derivative, 0.2-1.5% 20 emulsifier, 20-40% milk cream, containing 25-45% fat, and 0.2-1,5% thickener, from 10 to 50% fromage frais, added to the above mixture at a temperature below 60°C, and it is overrun to a degree of 150 to 300%.

The more the composition made with fromage frais is expanded, the greater its creaminess and the finer its texture.

INTELLECTUAL PROPERTY OFFICE OF NZ. - 1 OCT 2001 A subject of the present invention is also a method for preparing such a food composition.

AMENDED SHEET In the method according to the present invention a mixture is prepared containing 5-15% milk or milk derivative, 0.2-1.5% emulsifier, 20-40% milk cream, 5 containing 25-45% fat, and 0.2-1.5% thickener, this mixture is heated to 35-80°C and homogenized, its temperature is kept below 60°C, 10-50% fromage frais is added thereto, so as to obtain a composition made with fromage frais, and lastly this composition is expanded 10 to 150-300% so as to obtain a creamy composition made with fromage frais.

Preferably, a mixture containing 7-10% milk or milk derivative, 0.7-1.1% emulsifier, 27-35% milk cream, 15 containing 25-45% fat, and 0.5-1% thickener is prepared at 7-15°C.

The milk or the milk derivative can be preheated to 75-90°C and 0.1-10% vegetable fat, relative to the 20 total weight of the composition made with fromage frais, are added thereto, for example. The vegetable fat, whose melting point is above 30°C, may or may not be hydrogenated, for example. It imparts creaminess to the composition made with fromage frais to be frozen. 25 Moreover, it overcomes the problems of the hardening effects of a highly expanded product during its storage.

Milk cream is used to increase the organoleptic 30 qualities of the composition made with fromage frais, in particular its creaminess, for example.

Gelatin, carboxymethylcellulose, xanthan gum, guar gum, carob flour, starch and/or pectin can be used as 35 thickener, so as to increase the viscosity of the composition made with fromage frais and to allow better storage at refrigerated temperatures.

AMENDED SHEET 4 A monoglyceride, a diglyceride and/or lecithin can be used as emulsifier, so as to allow better expansion to 150-300% of the composition made with fromage frais, for example.

The mixture is then heated to 31-80°C, so as to melt the fat and allow good homogenization of the mixture.

The mixture can then be treated in a homogenizer at 10 20-300 bar, so as to burst the fat globules contained in the mixture and to obtain a uniform mixture with a smooth texture, for example.

The mixture can then be pasteurized at a temperature of 15 82-97°C, for example.

Its temperature is then kept below 60°C, preferably at 45-57°C, so as to avoid the fromage frais forming lumps when it is added to the mixture. -50% fromage frais is thus added to the mixture. 0-15% sugar and/or 0.1-1.5% salt can be added to the mixture, for example.

Sucrose, invert sugar syrup, glucose syrup and/or honey can be used, for example, as sugar.

AMENDED SHEET Cocoa, coffee, hazelnuts or vanilla can be used in solid form, in particular as powder, or in liquid form, for example.

Lemons, cherries, strawberries, raspberries, mulberries, apricots or peaches can be used in particular, as whole fruit and/or as fruit pieces and/or as fruit syrup. The whole fruit and/or fruit pieces can be fruit which may or may not be in conserve form, semi-10 conserved fruit and/or freeze-dried fruit, for example.

If a savoury composition made with fromage frais is prepared, vegetable pieces and/or whole vegetables, spices, seasonings, meat, seafood and/or fish can be 15 added, in particular, as flavouring, for example.

Finally, the composition is expanded to 150-300%, so as to obtain a creamy composition made with fromage frais. It can be expanded by incorporating therein, by con-20 tinuous injection, in particular 600-800 ml of an inert gas, such as nitrogen or other gases, such as air or carbon dioxide, per litre of composition, for example.

If the composition is expanded to 200-300%, its tem-25 perature is preferably lowered to 7-15°C before expanding it.

If the composition is expanded to 150-200%, its temperature is preferably lowered to a temperature below 30 30°C before expanding it.

This composition made with fromage frais can then be stored for up to 28 days at refrigerated temperatures.

The composition made with fromage frais and the method for preparing it, according to the present invention, are described in greater detail in the examples below, in which the percentages are given on a weight basis, except where otherwise mentioned.

Example 1 A raspberry-flavoured composition made with fromage 5 frais is prepared.

To do this, 8.36% of skimmed milk is preheated to 80°C, to which is added 5.06% of coconut fat.

Next, a mixture containing the milk is prepared, at 10°C, to which are added the coconut fat, 0.97% lecithin, 29.04% milk cream, containing 40% fat, and 0.57% gelatin.

The mixture is heated to 70°C and processed in a homogenizer at 40 bar.

It is pasteurized at 94°C for 15 seconds.

The temperature of the mixture is then maintained at 55°C and 33% fromage frais, 18% raspberries in sugar and 5% of 66% invert sugar are added thereto, so as to obtain a composition made with fromage frais.

The temperature of the composition is lowered to 8°C and it is then expanded to a degree of expansion of 300%, so as to make it creamy.

The raspberry-flavoured composition made with fromage 30 frais then has a density of 268 g/1.

Finally, it is packaged in a container and stored in a refrigeration unit at 8°C.

The consumer can then store it at refrigerated temperatures and eat it like a mousse or freeze it and eat it like an ice cream. This composition can undergo freezing-refrigeration cycles without being adversely affected thereby.

Example 2 A cherry-flavoured composition made with fromage frais is prepared.

To do this, 10% of skimmed milk is preheated to 80°C, to which is added 2% of coconut fat.

Next, a mixture containing the milk is prepared, at 10 8°C, to which are added the coconut fat, 0.8% lecithin, 34.6% milk cream, containing 40% fat, and 0.5% gelatin.

The mixture is heated to 60°C and processed in a homogenizer at 60 bar.

It is pasteurized at 90°C for 20 seconds.

The mixture is then maintained at a temperature of 40°C and 40% fromage frais, 0.1% concentrated cherry 20 flavouring and 12% of 66% invert sugar are added thereto, so as to obtain a composition made with fromage frais.

The temperature of the composition is lowered to 7°C 25 and it is then expanded to a degree of expansion of 200%, so as to make it creamy.

The cherry-flavoured composition made with fromage frais then has a density of 350 g/1.

Finally, it is packaged in a flexible package and stored in a refrigeration unit at 8°C.

The consumer can store it at refrigerated temperatures 35 and eat it like a mousse or freeze it and eat it in the form of an ice cream. This composition can undergo freezing-refrigeration cycles without being adversely affected.

Example 3 An apricot-flavoured composition made with fromage frais is prepared.

To do this, 12% of skimmed milk is preheated to 80°C, to which is added 10% of coconut fat.

Next, a mixture containing the milk is prepared, at 10 10°C, to which are added the coconut fat, 1.1% mono-glyceride, 22% milk cream, containing 40% fat, and 0.9% gelatin.

The mixture is heated to 60°C and processed in a 15 homogenizer at 80 bar.

It is pasteurized at 90°C for 20 seconds.

The mixture is then maintained at a temperature of 40°C 20 and 28% fromage frais, 24% of apricots in sugar and 2% of 66% invert sugar are added thereto, so as to obtain a composition made with fromage frais.

The temperature of the composition is lowered to 7°C 25 and it is then expanded to a degree of expansion of 150%, so as to make it creamy.

The apricot-flavoured composition made with fromage frais then has a density of 430 g/1.

Finally, it is packaged in a plastic container and stored in a refrigeration unit at 8°C.

The consumer can eat this apricot-flavoured composition 35 made with fromage frais in the form of a mousse, after storage at refrigerated temperatures, or can freeze it, so as to obtain an apricot-flavoured ice cream made with fromage frais. This composition made with fromage

Claims

- 9 - frais can undergo freezing-refrigeration cycles without being adversely affected thereby. Example 4 5 A fish composition made with fromage frais is prepared. To do this, a mixture containing 10.5% skimmed milk, 0.8% lecithin, 31.1% milk cream, containing 40% fat, 10 0.5% starch and 0.8% gelatin is prepared, at 10°C. The mixture is heated to 70 °C and is processed in a homogenizer at 50 bar. 15 It is pasteurized at 92°C for 2 mm. The mixture is then maintained at a temperature of 50°C and 45% fromage frais, 1% salt and 10.3% of a culinary preparation containing small vegetables, pieces of 20 salmon and monkfish and spices are added thereto so as to prepare a composition made with fromage frais. The temperature of the composition is lowered to 8°C and it is then expanded to a degree of expansion of 25 150%, so as to make it creamy. This fish composition made with fromage frais has a density of 320 g/1. 30 It is then packaged in a plastic container and stored in a refrigeration unit at 8°C. The consumer can eat this fish composition made with fromage frais directly after storage at refrigerated 35 temperatures, or can freeze it. This composition can undergo freezing-refrigeration cycles without being adversely affected. 4 64 -10- CLABE

1. Food composition basecj on fromage frais, which is creamy and has a smooth texture, comprising; a heated and homogenized mixture of 5-15% milk or milk derivative, 0.2-1.5% 5 emulsifier, 20-40% milk cream, containing 25-45% fat, and 0,2-1.5% thickener, from 10 to 50% fromage frais, added to the above mixture at a temperature below 60°C, and in that it is overrun to a degree of 150 to 300%.

2. Food composition according to claim 1, having a density of 265 to 440 g/1.

3 . Method for preparing a food composition according to either of claims 1 and 2, in a mixture containing 5-15% milk or milk derivative, 0.2-1,5% emulsifier, 20-40% milk cream, containing 25-45% fat, and 0.2-1.5% thickener is prepared, this mixture is heated to 35-80°C, it is homogenized. U - it is kept below a temperature of 60*C,;10-50% fromage frais is added thereto, so as to obtain a composition made with fromage frais,;lastly, this composition is expanded to 150-300%, so as to obtain a creamy composition made with fromage frais.;20

4. Method according to claim 3, in which the milk or the milk derivative is preheated to 75-90°C and 0.1-30% vegetable fat, relative to the total weight of the composition made with fromage frais, is added thereto;10 which*- INTELLECTUAL PROPERTY OFFICE OF N.Z. - 1 OCT 2001 RECEIVED 50 kk64 , -11 -

5. Method according to either of .claims 3 and 4, in which the mixture is homogenized at 20-300 bar.

6. Method according to one of the claims 3 to 5, in which the mixture is pasteurised at 82-97°C. 5

7. Method according to one of the claims 3 to 6, in which 0-15% sugar and/or 0.1-1.5% salt are added to the mixture,

8. Method according to one of claims 3 to 7, in which up to 25% flavourings are added to the mixture.

9. Method according to one of claims 3 to 8, in which the composition is lowered to a 10 temperature of 7-15°C and it is then expanded to 200-300%.

10. Method according to one of claims 3 to 8, in which the temperature of the composition is lowered to a temperature below BOX and it is then expanded to 150-

11. A food composition based on fromage frais substantially as herein described with 15 reference to any one of the embodiments of the invention illustrated in the accompanying drawings and/or examples.

12. A method for preparing a foo<} composition substantially as herein described with reference to any one of the embodiments of the invention illustrated in the accompanying drawings and/or examples, 200%. CLAIMS INTELLECTUAL PROPERTY OFFICE OF N.Z. - 1 OCT 2001 RECEIVED